Summer is winding down, the days are getting shorter, the nights longer. This time of year I always find myself antsy for those end-of-summer road trips, hitting the open road and exploring. For those that have kids, I can imagine that travel urge is even stronger, these are the moments to escape, one last time before school is in-session and life gets back to the hustle and grind of the day-to-day.
I partnered together with Albertson’s to create a series of healthy summer road-trip recipes. This series of recipes is a great way to keep on-track with your mindful eating while you are away from the comforts of the kitchen. I created 5 delicious, gluten-free recipes that will let you enjoy convenient and tasty treats that satiate those snacking urges we all have while out traveling.
I don’t know about you, but for me the car is one of my favorite places to snack. It could be boredom, it could be all part of the letting-go into vacation experience, but I know it’s always important I come prepared for these urges. It would be so easy to stop at a gas station grab a bag of chips or cheese doodles, maybe a sugary drink and a sweet treat for later. But, mostly this would just end up in a car full of crumbs, a belly full of gas and a heart full of regret.
These Salt and Vinegar Kale Chips are the perfect savory treat for a road trip. They quench those snacking urges for savory, salty and crunchy, all in one easy-to-pack snack. Kids and adults alike love them and you can rest easy that you aren’t consuming a entire day’s worth of calories and fat in one tiny bag of chips. Of course it doesn’t hurt The vinegar flavor is subtle, but so classic and satisfying. Of course the salty is the best part and the crunch from kale chips will convert even the most hard core of potato chip eaters to at least entertain the idea.
Be sure to sign up for the Albertson’s email list, to have even more inspired recipes delivered directly to your inbox.
[print_this]Salt and Vinegar Kale Chips
- 1 bunch kale, washed
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar or balsamic vinegar
- 1/2 teaspoon course sea salt, or to taste
Preheat the oven to 350ºF. Line one or two baking sheets with parchment paper.
Make sure the kale is nice and dry. Tear the kale leaves from the stems and into bite sized pieces, discard the stems. In a large bowl, add the kale, olive oil and vinegar. Toss around well to combine and give all the leaves a good rub, so they are all coated.
Arrange in a single layer on one or two parchment paper lined baking sheets. Don’t allow the kale to overlap or it will keep it from getting crispy.
Bake for 7-10 minutes until crispy. Remove from the oven and sprinkle the salt overtop. Store in a brown paper bag to maximize how long they stay crisp, eat within a day or two. [/print_this]
This is a sponsored conversation written by me on behalf of Albertson’s. All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.